Quit timing my dough rises and my loaves taste amazing now

I used to stick to exact proofing times, but now I go by how the dough looks and feels. It's made a huge difference in flavor. Any tips for judging when it's perfectly proofed?

3 comments

3 Comments

patel.quinn2mo ago

Wait, that finger dent test really works?

henderson.amy2mo ago

Yeah, it's a game changer once you get the feel for it. Craig.grace is right that it beats just watching the clock, since your kitchen's warmth changes things. You'll mess it up a few times, but then it just clicks.

craig.grace2mo ago

Totally agree that going by feel beats the clock every time. My best tip is the finger dent test, poke it lightly with a floured finger. If the dent fills back slowly, leaving a small indentation, it's ready. If it springs right back, it needs more time, and if the dent just stays collapsed, it's gone too far. It took a few loaves to get the hang of it, but now my bread is way more puffed up and tasty.